Chinese Chicken Curry | Community Recipes | Nigella's Recipes | Nigella Lawson
A Chinese chicken curry recipe I found online a few years ago and have made many, many times. I omit the carrots and broccoli, no place for those in a curry imo!
I've passed this recipe on to several people over the years and all agree it tastes like an authentic Chinese takeaway meal
INGREDIENTS
Serves: 3-4
METRICCUPS
Chinese Chicken Curry is a community recipe submitted by melsmarriott and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
A Chinese chicken curry recipe I found online a few years ago and have made many, many times. I omit the carrots and broccoli, no place for those in a curry imo!
I've passed this recipe on to several people over the years and all agree it tastes like an authentic Chinese takeaway meal
INGREDIENTS
Serves: 3-4
METRICCUPS
- 4 chicken breasts
- 1 onion (sliced)
- 1 small carrot
- 1 handful broccoli
- 1 green chilli
- 1 clove garlic
- olive oil
- 1 pinch of salt
- 1 pinch of pepper
- medium fresh root ginger
- 1 bunch spring onions
- 2 tablespoons cornflour
- 1 teaspoon turmeric
- 2 star anise
- 1 teaspoon curry powder
- 1 tablespoon brown sugar
- 500 millilitres chicken stock
- basmati rice
Chinese Chicken Curry is a community recipe submitted by melsmarriott and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Cut the chicken into bite size pieces, season with salt and pepper and add 1tbsp cornflour, stir fry in 1 tbsp oil. Keep aside.
- Stir fry the chopped garlic, 1 tbsp grated ginger, chopped chilli, onion, carrot and broccoli. After a few minutes add the chicken stock, tumeric, curry powder, star anaise and brown sugar.
- After about 10 mins add the chicken and cornflour (1tbsp cornflour/2tbsp water) to thicken. simmer for approx 30 minutes.
- Serve with basmati or egg fried rice and prawn crackers, sprinkle with chopped spring onion if desired.
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